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E-Journal Home Economic and Tourism
Published by Universitas Negeri Padang
ISSN : -     EISSN : -     DOI : -
Core Subject : Economy,
Economics, Econometrics & Finance
Arjuna Subject : -
Articles 140 Documents
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Search results for , issue "Vol 15, No 2 (2017): Periode September 2017" : 140 Documents clear
PENGELOLAAN FASILITAS RUMAH MAKAN DI PANTAI TIRAM KABUPATEN PADANG PARIAMAN Sari, Marnita; Yuliana, Yuliana; Pramudia, Heru
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aims to describe the Management (planning, organizing, directing and supervision) Dining Facilities at Oyster Beach Padang Pariaman Regency which includes: dining and drinking facilities and supporting facilities. This research is a descriptive research with qualitative data. Technique of collecting data is done by using method of interview and observation. In this study using purposive sampling involving informants are: two managers and five employees of the restaurant. Data were analyzed through data reduction, data presentation and conclusion. The results of this study show that: 1) Each gazebo is occupied by a maximum of 8 people. 2) There is no plan to make air circulation and artificial lighting in the gazebo. 3) There is no plan to create menu list at restaurant. 4) The way managers organize restaurant facilities is by assigning workers to do work at the restaurant. 5) The way managers direct workers is by holding meetings on a regular basis by involving all workers and giving direction to workers in doing the work. 6) The way managers supervise workers is by supervising and monitoring workers directly in completing their work.Keywords: Management, Restaurant Facilities, Oyster Beach
ANALISIS KUALITAS KERUPUK KULIT UDANG Dinda, Viola Karina; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research aims to analyze the influence of the quality of the use of shrimp skin as much as 55%, 70%, 85% and 100% of the quality cracker in terms of quality of form, color, aroma, texture, and taste. This type of research purely experiments (true experimental) using the method of complete random design of one factor, namely the use of shrimp skin three times iteration. The type of the data being used is the primary and secondary data sourced from 30 panelists who gave the answer of question form (format organoleptic). The data already acquired later in the tabulated in the form of tables and done the analysis Variant (ANAVA). If different real continued with test Duncan. Results of the research showed there were significant effects on quality of skin shrimp crackers on the quality of the color beige brownish and savory. While the quality of the form (uniform and neat), scent and texture of crunchy had no effect on quality of skin cracker shrimp. Best is present on the percentage of use of shrimp skin as much as 100%.Keywords: Shrimp Skin, Crackers, Quality
PENGARUH PENGGUNAAN MASKER BUAH ALPUKAT TERHADAP PERAWATAN KULIT WAJAH KERING Fabitiary, Annisa Rizqa; Hayatunnufus, Hayatunnufus; Astuti, Murni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This type of research is quasi experiment with randomized control group design pretest-posttest design that is to explain the effect of the use of avocado mask on dry facial skin care. The object of research is the residential complex community Pelindo Jondul Rawang which has dry skin. Sampling is used with purposive sampling technique conducted in volunteer amounted to 9 people. The type of data used in this study is primary data, data analysis techniques using Analysis of Variance (ANOVA), followed by Duncan test to see the significant difference in the results of variance analysis. Normality and Homogeneity Analysis data is used to test analysis requirements before hypothesis testing. The results showed that in the Control Group (X1) without the use of avocado mask there was no change in skin moisture level and skin brightness level. In the experimental group 1 (X2) with the use of avocado mask the changes in skin moisture level and the brightness of the skin as well as the experimental group 2 (X3) showed a significant change in skin moisture level and skin brightness level. There is a difference in the effect of dry facial care in women aged 30-35 years using an avocado mask on three different treatments for moisture indicator and skin brightness with Significance of 0.001 <0.050. Based on the results of research is recommended to perform facial skin care with avocado as a face skin dry skin mask in women aged 30-35 years with the best usage frequency 2 x a week.Keywords: Face Care, Dry Skin. Avocado Fruit Mask
PENGARUH KUALIFIKASI HASIL SELEKSI TERHADAP PRODUKTIVITAS KERJA KARYAWAN DI GRAND ROCKY HOTEL BUKITTINGGI Afriana, Fitri; Chair, Ira Meirina; Ferdian, Feri
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research is to examine the influence between the qualificationof selection toward work productivity employee in Grand Rocky HotelBukittinggi. The Type of research is clausal assosiative.The sampling technique isprobability sampling by using proportionate stratified random sampling. Samplein this research are amounted to 53 people. Data collecting using questionnairesbased on likert scale that has been tested of validity and reliability. Based on theresult of thereresearch concluded that in general about qualification of selection inGrand Rocky Hotel Bukittinggi is als good 38,62 %. Work productivity employeein Grand Rocky Hotel Bukittinggi is also good 66,7 %. The result also indicatethat are significant influence between qualification of selection and workproductivity in Grand Rocky Hotel Bukittinggi is 51,2% and 48,8% anotherfactor on a 0,000 < 0,05 significant.Key Word: Qualification of Selcetion and Work Productivity
PENGARUH PENAMBAHAN EKSTRAK RUMPUT LAUT COKLAT TERHADAP KUALITAS ES KRIM Fitri, Ilsa; Faridah, Anni; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research was based on the utilization of brown seaweed in food processingdoes not yet exist. Brown seaweed contains a high enough nutrient that is usefulfor thickening and stabilizer. This study aims to analyze the effect of the additionof chocolate seaweed extract as much as 5%; 10% and 15% of the quality of icecream in terms of color, smell, texture and flavor. The type of this study was pureexperiments using a complete randomized design method of one factor, namelythe addition of brown seaweed extract (0%, 5%, 10% and 15%) for threerepetitions. Types of data used are primary data sourced from 30 semi-trainedpanelists who provide answers to the questionnaire (organoleptic test format). Thedata that has been obtained is tabulated and analyzed by variant (ANAVA). Ifdifferent then proceed with Duncan's advanced test. The result of the researchshows that there is significant influence between 0%; 5%; 10% and 15% to thequality of chocolate seaweed ice. It can be concluded that the best percentage isfound in the addition of brown seaweed extract as much as 15% to the quality ofcolor, smell, texture and flavor.Keywords: Seaweed Extract Chocolate, Ice Cream, Quality.
LIFE SKILLS BERWIRAUSAHA MAHASISWA TATA BUSANA JURUSAN ILMU KESEJAHTERAAN KELUARGA FPP UNP Amelia, Desry; Nazar, Ernawati; Nelmira, Weni
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

Life skills is a skill that is needed to work in addition to academic skills. oriented life skills to equip students in improving their standard of living as well looking at their capabilities so as to overcome the problems faced and take advantage of opportunities and clever mingle in society. But still many students who do not have skills entrepreneurship. The synergy of life skills in entrepreneurship is needed in term of personal skills, social skills, academic skills, and vocational skills. Research of design is quatitative descriptive aims to describe the life skills of entrepreneurship fashion students.Keywords : Life skills, Entrepreneurship
PENGARUH MORDAN TAWAS DAN JERUK NIPIS (Citrus Aurantifolia) TERHADAP HASIL PENCELUPAN EKSTRAK BAWANG MERAH (Allium Ascalonium L) PADA BAHAN SUTERA Ramelawati, Ramelawati; Adriani, Adriani; Novrita, Sri Zulfia
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This event will be based on research in an effort to revive the image of the use of the substance is natural color. With the discovery of new colors from natural dyes is expected to help reduce the use of synthetic dyes. This study aims to describe the color names (hue), the dark light color (value), the flatness of the color, and the difference in the brightness and brightness of the influence of the use of mordan alum and lime (Citrus Aurantifolia) to the result of silk dyeing using onion extract (Allium Ascalonium L). This type of research is a research experiment. The data used are sourced from 15 person panelists, then analyzed using Friedman's test k-Related samples or ANOVA of one line. Immersion results2without mordan produce Sepia Brown color # A73117, with value in the category of less bright and the color of the kerelaaan on the flat category. While the dyeing with mordan alum produce the color of Golden Rod #CA8B21 with the value is in the category of bright and the color of the kerataaan in very flat category and the immersion with mordan lime produces Soft Brown color #AF5136 with the value is in the category of light enough and the color in the category kerelaaan Average. The result of friedman test K-related sample obtained for dark light color (value) is 0.000 <0,05, then H0 is rejected, it means there is influence of dark light of significant color. As for the color flatness obtained is 0.005 <0.05 H0 rejected, Meaning that there is influence of color flatness significance.Keywords: Mordan alum and lime, onion, silk material
DAYA TARIK WISATA PANTAI CAROLINA KOTA PADANG Putra, Dion Rahmana; Yuliana, Yuliana; Suyuthie, Hijriyantomi
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this research is to know the travelers opinion at as seen from four indicators: attraction, accesibilities, amanities, and ancillary services. The type of research is descriptive with the data qualitative and quantitative. Technique data collection was carried out by using the method interview, observation, documentation, and quetioner. The research is using purposive sampling and snowball sampling, involving informants wich are: five people from management, eight people from community, and seventy one tourist who come to visit. Technique data collection conducted by interviewing managers and the community, and spreading quetioner by using scale likert that are highly capable validity and reliability, and sought the percrentage level of achievement of repondents with the help of computer program SPSS version 16.00. Technique analysis data used in this research was reduction data, presentation of data, the conclusion, and calculation the level of achievement respondents. The result of this research found the overall tourist attraction of Carolina coastal is not good enough, and einforced also by tourist questionnaires that showed less good results about Carolina coastal tourist attraction by 46 %.Keywords: Tourist attraction, Tourism1Prodi
PENGARUH SARANA WISATA TERHADAP KEPUTUSAN BERKUNJUNG KE OBJEK WISATA TAMAN REKREASI SARIMANGGIS SOLOK Sari, Resti Yunita; Silfeni, Silfeni; Abrian, Youmil
Journal of Home Economics and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This research strarted from observation of researcher at Sarimanggis SolokRecreational Park, that there are still many visitor complains about tourism facilities that are notimpact well. This study aims to:1) knowing the tourist facilities in the recreational attractionSarimanggis Solok Recreation Park, 2) Knowing the decision to visit the Sarimanggis SolokTourism Recreation Park, and 3) Knowing whether there is influence between tourism facilitieson the decision to visit the tourist attraction Recreation Park Sarimanggis Solok.This type of research is categorized into causal research. Sampling technique in thisresearch is sampling of purposive counted 81 people. Data collection using questionnaires basedon likert scale that has been tested for its validity and reliability. The result of this study are: 1)Tourism facilities are in bad category (65,4%), 2) Visiting decisions are in sufficient category(81,5%), 3) Tourism facilities influence visiting decisions by 9,3% and 90,7% influenced byother factors such as price, location, promotion, people, physical proof and process.Keywords: Tourism Facility, Visiting Decision
PENYELENGGARAAN MAKANAN BAGI PENDERITA HIPERTENSI DI RUMAH SAKIT UMUM DAERAH PARIAMAN Sari, Yulia Maya; Baidar, Baidar; Yuliana, Yuliana
E-Journal Home Economic and Tourism Vol 15, No 2 (2017): Periode September 2017
Publisher : E-Journal Home Economic and Tourism

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Abstract

This study purposetodescribethe implementation offoodin RSUDPariaman.This is a descriptivestudyinvolvinginformantsnutritionist, cook,fooddistributors, and hypertension patients. The results showedthat theimplementation offoodin RSUD Pariamanincludethreestages, that is: 1) planningconsists ofplanningthe menuwith a10dayscycle. Groceryplanning starting fromgrocerypurchasesby pointingthe customerinthe wholesale market.Foodstoragesystem withFIFO, 2)food processing, whichstartsfrom theweighingis donebynutritionist that isrice, side dishes, vegetables, fruitandsalttolow-saltdiettherapypatients.Washingandprocessingtothe presentationfood made​​bycook. The equipment consistsof apreparation tooltypes(prep table, bowl, cutting board, knife, mixer, blender, strainerandmold), processing(stove, frying pan, pot, ladle, woodenspoon), andpresentation(stainlessteel plateandhamperstainlessteel, 3) the presentationanddistribution offoodin hospitalsPariamanusingcentralizedanddecentralizedmanner. Kata Kunci: penyelenggaraan makanan, hipertensi, terapi diet

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